Table of Contents
- Introduction
- Understanding Tomahawk Steak
- Preparing the Tomahawk Steak
- Cooking the Tomahawk Steak: The Reverse Sear Method
- Serving the Tomahawk Steak
- Conclusion
Introduction
Imagine the aroma of a perfectly cooked steak wafting through your kitchen, inviting friends and family to gather around the table for a delicious meal. The tomahawk steak, with its impressive size and striking presentation, is not just a feast for the eyes but also a delight for the palate. Whether you are a seasoned chef or a home cook looking to elevate your dinner experience, mastering the art of cooking a tomahawk steak in the oven can turn an ordinary meal into a memorable dining event.
Tomahawk steak, a ribeye cut with an elongated bone, is renowned for its marbling and tenderness. It's often considered a premium cut of beef, perfect for special occasions or simply when you want to indulge in something extraordinary. This guide will walk you through the step-by-step process of how to make tomahawk steak in the oven, using the reverse sear method—a technique that ensures a beautifully crusted exterior while maintaining a juicy, flavorful interior.
By the end of this post, you'll not only know how to prepare and cook a tomahawk steak but also gain insights into the best practices for seasoning, resting, and serving. Additionally, we will explore the importance of sourcing high-quality ingredients, which is where Land and Sea Delivery shines, offering fresh, local seafood and premium meats delivered straight to your door.
Understanding Tomahawk Steak
What is a Tomahawk Steak?
A tomahawk steak is essentially a ribeye steak with an extra-long bone left intact, resembling a tomahawk axe. It typically weighs between 2 to 3 pounds and is at least 2 inches thick, making it a showstopper at any gathering. The bone not only enhances its visual appeal but also contributes to the flavor and tenderness during cooking.
Why Choose Tomahawk Steak?
The appeal of tomahawk steak goes beyond its impressive size. The marbling found in ribeye cuts results in rich, buttery flavor and tenderness when cooked properly. When prepared with care, a tomahawk steak can deliver a steakhouse-quality experience right in your kitchen. Choosing high-quality beef is crucial to achieving the best results, and sourcing from reputable providers like Land and Sea Delivery ensures that you are getting the freshest and most flavorful meat available.
Preparing the Tomahawk Steak
Selecting the Right Cut
When selecting a tomahawk steak, look for one that has ample marbling and a thick cut. The bone should be at least 5 inches long, and the meat should appear bright red with a firm texture. A good steak should have a significant fat cap, which will render during cooking, adding flavor and moisture.
Tools and Ingredients
To get started, gather the following tools and ingredients:
Tools
- Oven-safe wire rack
- Rimmed baking sheet
- Instant-read meat thermometer
- Tongs
- Sharp knife
- Cutting board
- Aluminum foil
Ingredients
- 1 tomahawk steak (2-3 lbs)
- Kosher salt
- Freshly ground black pepper
- Olive oil or neutral oil
- Optional: garlic cloves, fresh herbs (rosemary, thyme), and butter for basting
Preparing the Steak
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Thaw the Steak: If your tomahawk steak is frozen, allow it to thaw in the refrigerator for 24-48 hours before cooking.
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Bring to Room Temperature: Remove the steak from the refrigerator about 45-60 minutes before cooking. This helps ensure even cooking throughout.
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Pat Dry: Use paper towels to pat the steak dry. Removing excess moisture is crucial for developing a good crust during searing.
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Season Generously: Rub the steak with olive oil, then season generously with kosher salt on all sides. Avoid fine table salt as it can easily over-season. Freshly ground black pepper can be added later to avoid burning during cooking.
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Rest Before Cooking: Let the seasoned steak rest for about 30-40 minutes to ensure the salt absorbs into the meat.
Cooking the Tomahawk Steak: The Reverse Sear Method
The reverse sear method is an excellent way to cook a tomahawk steak in the oven. This technique allows for a slow cooking process at a low temperature, followed by a quick high-temperature sear that creates a delicious crust.
Step 1: Slow Roast in the Oven
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Preheat the Oven: Set your oven to 250°F (120°C).
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Prepare for Cooking: Place a wire rack over a rimmed baking sheet. This allows for air circulation around the steak, promoting even cooking.
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Roast the Steak: Place the tomahawk steak on the rack and transfer it to the oven. Cook slowly until the internal temperature reaches 120-125°F (49-52°C) for medium-rare. This typically takes about 1.5 hours, but use an instant-read thermometer for accuracy.
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Monitor the Temperature: Insert the thermometer into the thickest part of the steak to ensure precise readings. Adjust the cooking time based on your desired level of doneness.
Step 2: Searing the Steak
Once the steak has reached the desired internal temperature, it’s time to achieve that perfect crust.
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Heat the Pan: While the steak is in the oven, heat a cast-iron skillet over high heat. Add a drizzle of neutral oil and wait until it just begins to smoke.
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Sear the Steak: Carefully transfer the steak to the hot skillet. Sear for 1-2 minutes on each side, pressing gently for full contact. This step is crucial for developing a rich, caramelized crust.
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Baste for Flavor: If desired, add butter, crushed garlic, and fresh herbs to the pan. Use a spoon to baste the melted butter over the steak as it sears, enhancing the flavor and moisture.
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Sear the Edges: Don’t forget to sear the edges of the steak for added flavor. Hold the steak upright with tongs to ensure even browning.
Step 3: Resting the Steak
After searing, it’s essential to allow the steak to rest.
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Transfer and Tent: Move the steak to a cutting board and tent it loosely with aluminum foil. This keeps it warm while allowing juices to redistribute throughout the meat.
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Resting Time: Let the steak rest for about 10-15 minutes. This step is crucial for juicy steak, as it allows the fibers to reabsorb moisture.
Serving the Tomahawk Steak
Slicing and Serving
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Slice Against the Grain: Use a sharp knife to slice the steak against the grain into thick strips. This ensures tenderness with each bite.
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Garnish and Enjoy: Sprinkling with freshly cracked black pepper enhances the flavor. Serve immediately, accompanied by your favorite sides and sauces.
Pairing Suggestions
A tomahawk steak pairs beautifully with a variety of sides and accompaniments. Here are some ideas to elevate your dining experience:
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Classic Sides: Roasted vegetables, creamy mashed potatoes, or crispy Brussels sprouts.
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Sauces: Consider serving with a red wine reduction, chimichurri, or a savory garlic herb butter.
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Wine Pairings: A robust red wine, such as Cabernet Sauvignon or Malbec, complements the rich flavors of the steak.
Conclusion
Cooking a tomahawk steak in the oven using the reverse sear method allows you to achieve a delicious, perfectly cooked piece of meat that will impress your guests and satisfy your cravings. By understanding the preparation, cooking techniques, and serving suggestions outlined in this guide, you are well on your way to mastering this culinary delight.
At Land and Sea Delivery, we pride ourselves on providing fresh, premium meats, including tomahawk steaks, delivered right to your door. Explore our collection and elevate your home cooking experience today.
FAQ
What is the best way to cook a tomahawk steak?
The reverse sear method is highly recommended, as it allows for even cooking and a beautifully seared crust.
How long should I cook a tomahawk steak in the oven?
Cook the steak at 250°F (120°C) until it reaches an internal temperature of 120-125°F (49-52°C) for medium-rare, which typically takes about 1.5 hours.
Can I use this method for other types of steak?
Yes, the reverse sear method works well for any thick cut steak, typically those at least 2 inches thick.
What should I serve with a tomahawk steak?
Consider classic sides like roasted vegetables, mashed potatoes, or a fresh salad, along with flavorful sauces to complement the steak.
How do I know when my tomahawk steak is done?
Using an instant-read thermometer is the best way to check doneness. Aim for 120-125°F (49-52°C) for medium-rare, adjusting for your preferred level of doneness.
Is it necessary to let the steak rest after cooking?
Yes, resting the steak is crucial as it allows the juices to redistribute, ensuring a juicy and tender bite. Rest for about 10-15 minutes before slicing.
With this knowledge and the right ingredients, you can confidently prepare a tomahawk steak that rivals any steakhouse experience. Happy cooking!
